• 2-3 Large Avocados
  • 1 Clove Garlic, peeled and minced
  • 1/2 Cup Onion (preferably Red Onion) finely chopped
  • 1/2 Cup Roma Tomato, seeds removed, finely chopped
  • 1/2 Cup Cilantro, finely chopped
  • 1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
  • Juice of 1 Lime
  • 1 Tablespoon Cumin
  • Salt to Taste


Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Huevos a la Mexicana, tostadas, or anything else that sounds tempting.

Posted by Lindsay

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.